Peel the potatoes, removing any spoiled or spots, such as bruising and discoloration.
Cut into big even-sized chunks. Place potatoes in water as you peel to prevent discoloration.
Wash the potatoes and rinse until water runs clear. Place the potatoes in a large pot with about 1 -2 teaspoons of salt and enough water to cover the potatoes.
Bring to a boil. Cook until potatoes are fork-tender.
Drain potatoes after cooking, reheat the drained potatoes on low heat to remove moisture from the potatoes, about a minute or less.
Transfer potatoes to a large bowl. Then, add butter, heavy cream, nutmeg, Parmesan cheese, black pepper, and salt to taste.
Mash potatoes with the desired tool until all the ingredients have been fully incorporated. Add eggs and continue mashing until combined.
Do not over pound your potatoes, you do not them to be gluey.
Preheat the oven to 425°F. Prepare a cookie sheet with parchment paper or slip mart. Set aside.
Transfer mashed potatoes to a pastry bag attached with a large star tip, then pipe directly on the prepared cookie sheet in a circular/upward spiral motion about 2 inches tall, with enough room around each mount of potatoes so they don’t stick together when baking.
Repeat until all the mashed potatoes have been used up.
Brush with butter and bake for 20 – 25 minutes, or until potatoes are golden brown
Remove and serve immediately.